Description
These Mini Baked Chicken Tacos are a perfect party appetizer or game-day snack featuring tender shredded chicken, melted cheddar cheese, and fresh veggies inside crispy bite-sized tortillas. They’re easy to make ahead, customizable with spices, and served warm with sour cream and salsa for added flavor.
Ingredients
Scale
Chicken Filling
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup diced onions
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Tacos
- 24 mini flour or corn tortillas
- 1 tablespoon olive oil
To Serve (Optional)
- Sour cream
- Salsa
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to prevent sticking.
- Mix the Filling: In a large bowl, combine the shredded chicken, shredded cheddar cheese, diced tomatoes, diced onions, chopped cilantro, chili powder, cumin, garlic powder, salt, and pepper. Mix until evenly combined.
- Prepare Tortillas: If needed, cut the mini tortillas into smaller circles to fit snugly into the muffin tin cups. Lightly brush each tortilla with olive oil to help achieve a golden, crispy shell.
- Assemble Tacos: Press each tortilla circle into the muffin tin cups to form mini taco shells. Spoon the chicken filling evenly into each shell. Sprinkle a little extra shredded cheese on top of each filled taco for a melty finish.
- Bake: Place the filled muffin tin in the preheated oven and bake for 10 to 12 minutes, or until the tortillas are golden brown and the cheese has melted completely.
- Cool and Serve: Remove the tacos from the oven and let them cool slightly before carefully removing them from the tin. Serve warm with sour cream and salsa, if desired.
Notes
- Mini baked tacos are excellent for parties or game-day snacks due to their handy size and easy prep.
- You can prepare these tacos ahead of time and reheat them in the oven before serving to retain their crispness.
- For extra heat, add diced jalapeños or a few dashes of hot sauce to the chicken filling.
- Using corn tortillas makes this dish gluten-friendly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 mini tacos
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg
